two glasses in

Slow Cooker Ham

Last year on Thanksgiving Eve, my husband casually said, “a ham would be good, too for Thanksgiving dinner”. While I am certain that no one at my house fully understands the planning and prep time that occurs for this feast, I thought about it and decided, okay, we can add ham to the menu. And full disclaimer- I do love a good ham.

So I ran to the store, purchased a ham, not even a fancy one- just a store name, cheapest they had, spiral cut ham.

All hams are precooked. So essentially, you don’t need to cook it to death. You just need to warm it and keep the moisture in. My favorite is a huge, old fashioned picnic ham that just pulls apart when you try to slice it. But on this particular day, there was no time for that and the main course and star of the show was the turkey I had been brining and babysitting for two days…

Thanksgiving morning, I took the packaging off the ham and threw it cut side down into my large, oval slow cooker. And with everything I had going on, I honestly didn’t give a second thought to this ham. It had a glaze packet with it and I mixed it with some water (per the packet direction) and poured over it. And yes, I know, you can mix honey, brown sugar and dijon mustard together and make a wonderful glaze, but honestly, I can’t stress enough about how much I did not care about this ham.

After 4-5 hours on low, I took the cover off to find a watery, sweet smelling, clove infused concoction in the bottom of the slow cooker. I removed the ham and sliced it up on the platter, again, not caring about it. I dumped the watery concoction into a sauce pan, turn the burner on high and try to reduce it. I was sure I could make a sugary, real glaze out of the watery stuff.

It never really reduced, it was still just watery stuff. So I made a cornstarch slurry (1 tbsp cornstarch, mixed with 1 tbsp cold water) and dumped it into the saucepan. Then the magic happened…there was some type of chemical reaction, a puff of caramel looking stuff came up out of the pan, I jerked it off the burner and thought I was in real trouble. But what transformed was some type of wonderful, thick, sugary, glaze/sauce and I poured it over the ham on the platter.

It was THE BEST HAM I HAVE EVER MADE.

Am I going to recreate it for Easter? Of course, I am! We are doing family Easter Dinner on Saturday night (we do it when we can), so this week I am planning the menu and in addition to the ham we will have roasted carrots, deviled eggs, potato salad, cheesy mashed potatoes, baked beans and a carrot cake trifle.

For the carrot cake trifle, I use my old faithful Trifle Recipe and in place of the vanilla pudding I use cheesecake pudding, and in place of angel food cake I use carrot cake (box mix). I love a trifle because it is best made ahead and that works out well for planning.

For the potato salad, it is not often that someone’s recipe permanently changes the way I do things, but I found a potato salad recipe a few years ago that was very similar to mine- except instead of pickles, they added vinegar to the warm potatoes and let it soak in. I am telling you, it is a game changer. And I will never chop pickles again! Foodiecrush’s Best Potato Salad recipe is wonderful and you should try it.

And the best thing about ham…that leftovers that will transformed into White Bean Soup later in the week.

As for the pairing, I think you always have to have sweet tea with ham. And in addition, of course we will have a bottle of white and red open. I am leaning toward Mer Soleil Silver Chardonnay. It is a great Wagner wine, unoaked, smooth and crisp, just like spring. And the Mer Soleil Reserve Pinot Noir will be a good match for dinner, with hints of cherry and vanilla. These run under $25 a bottle and they are excellent quality wines. Fingers crossed my local store has them in stock. Cheers!

Slow Cooker Ham

One of the best hams I have ever made.

Ingredients

4-7 lb ham (I used spiral, but any half ham would work)

GLAZE
1-2 cups brown sugar
1/4 cup honey
2 tbsp dijon mustard
You may use water to thin out the glaze.
You may add clove and/or cinnamon
(You can also use the glaze packet that came with the ham. No judgement here.)

CORNSTARCH SLURRY
1-2 tbsp cornstarch
1 tbsp cold water

Directions

In a large oval slow cooker, place the ham cut side down. Pour over glaze and cook on low for 4-5 hours. Remove ham and place on a serving platter. Pour the remaining liquid into a saucepan and boil on medium high to reduce for a few minutes. Turn the heat down to low, and add the cornstarch slurry. Pour the mixture over the ham. Any remaining glaze just pour in a bowl and serve on the side.

Make this recipe your own. Play with the glaze. Add orange juice, pineapple juice, cloves and or cinnamon.

Christy Young Goza

Chicken Soup

Yesterday afternoon my throat started getting a little scratchy and by last night I was feeling pretty rough. This morning I’m rallying but still not 100 percent and it’s very cloudy outside. I cleaned out the fridge this morning in an effort to make a grocery list and there was a bag of celery and carrots that were still edible, but looking a little sad. And that is when I decided today was a good day to make chicken soup.

I love making soups, because I feel like the recipes are just suggestions. Things are so easy to substitute and soups are a great way to clean out the fridge. I also had a quart of homemade chicken stock in the fridge I decided to throw in, which I normally do not do with this recipe, so I am excited about the extra richness it will hopefully add. And if not, no harm, no foul. I do not have fresh parsley, so I am leaving it out today. You may notice something leafy and chopped, but that is the ends of my celery and it is my very favorite part, so please use it. I also did not have red bell pepper, but I did have yellow and orange mini peppers, so I threw those in as well.

You will need a very large pot. I have a large old enamel cast iron pot I have had for many years that is perfect for this soup. I keep dreaming of those pricey French pots…maybe one day! **Full disclosure- this pot was not big enough to cover completely with water. So after I deboned the chicken I put an additional quart of water in the pot.

Keep the vegetable peelings, ends or scraps and place them all in a freezer bag for homemade stock. After you debone the chicken, place the bones in the bag as well. There is nothing better than homemade chicken stock.

You can easily omit the pasta or substitute it with rice. You may want to cook the pasta separately and serve the soup over the pasta. It is your soup, customize it with what you like. If you plan on freezing the soup, keep the pasta separate.

Lastly, this soup calls for freshly ground black pepper. Please throw the ground black pepper in your cabinet away. It is not anything remotely similar to freshly ground black pepper. And if you love it as much as me, find a good battery powered pepper grinder. It is a wonderful invention.

We paired this with a 2019 Volunteer Chardonnay from Miller Family Wine Company. It is dry, with just a touch of sweetness and very well balanced. My trusty Vivino App rates this a 4.2, which is high accolades for a white. It has a warm hint of vanilla and the clean taste of pear which goes beautifully with just about anything, especially this soup. We scored 3 bottles at Grape Escape last week, a local fundraiser for the Museum Center at 5ive Points created by my friends, Kathy and Carl Rohsenberger. A very special thank you to my friend, Lucy Rymer who was the actual auction winner and allowed me to split it with her. Now that is a good friend!

Chicken Soup

This pot of soup is a soul warming concoction that feels and tastes comforting.

Ingredients

1 4-5lb whole chicken
3 carrots, diced
4 celery stalks, diced
2 red bell peppers, diced
2 medium potatoes, diced
1 onion, diced
6 garlic cloves, chopped
1/4 cup fresh parsley, chopped
1 14oz can diced tomatoes
1 tsp crushed red pepper flakes
1/2lb small pasta (small rings, ditalini, etc.)
Kosher salt and freshly ground black pepper

Directions

In a large pot, toss in everything except the pasta. and cover with water. Bring to a boil and simmer for 2 hours. Remove the chicken, debone and return the chicken to the pot. Toss in the pasta and finishing cooking until the pasta is cooked through. Add salt to taste and lots of freshly ground black pepper.

Make this recipe your own. If you don’t have fresh parsley, skip it. Substitute rice for the pasta. Add in lots more crushed red pepper for extra heat. Add in some extra richness by adding in broth instead of water. A touch of lemon juice would be amazing in the soup.

Christy Young Goza

Memaw’s Cornbread

If you are from the south, then you grew up eating cornbread at almost every meal. I had two grandmothers Memaw Young and Nannie Logan. They were both excellent cooks and had very different recipes for cornbread. Memaw’s is more traditionally southern, more of a “poor man’s bread” with no eggs or flour, just White Lily cornmeal mix and buttermilk. Today I am cooking Memaw’s cornbread, but I promise you there is room on your table for both. Tonight’s menu was fried potatoes and pinto beans and Memaw’s cornbread is the perfect side for this dinner. I will showcase Nannie’s cornbread in the near future, I promise!

Cornbread is very controversial and every family has their own recipe. I need to fully disclose- I have changed Memaw’s original recipe. Here is the change: she always heated shortening up in her oven in a cast iron skillet, while she was preheating it. I have also done this many times. I have burned myself repeatedly and a few times seriously (try pulling a heavy skillet of scalding shortening out of a 450 degree oven). And here is the thing- sometimes it would fall right out of the pan and sometimes it would stick. So I read a food blog a couple of years ago and the girl swore by shortening smeared on a cold skillet. She promised it would fall out of the pan every time. So…I tried it. Can you believe, it falls out of that dang pan every, single time. Side note: when I say a COLD cast iron skillet, I mean a skillet right out of the cabinet, not preheated.

I have fond memories of the menu tonight.- it was my dad’s favorite meal, and my Papaw Young’s favorite meal, and it is Jay’s favorite meal, too. When we sat down to eat, Jay said, “This was Dado’s favorite meal”. Dado is Jay’s dad and he did love to eat, especially good southern food. I was so nervous meeting him for the first time. Jay told me his favorite meal: pinto beans, fried potatoes, fried okra and cornbread. So of course, I cooked exactly that for him that night. Whoever said the way to man’s heart was through his stomach was referring to Dado.

I have never had wine with cornbread and I am not going to start now. An ice cold glass of tea is the perfect pairing. Of course these days, I take a lot less sugar in mine. The best thing about cooking Memaw’s Cornbread? I get to cook it in her cast iron skillet. You can see from the picture the years of use from this treasure. And one day soon, I will get to pass it on to Logan. I am excited to see the recipes she makes in it.

Memaw's Cornbread

Two ingredients and a cast iron skillet.

Ingredients

2 cups White Lily Cornmeal Mix
2 cups buttermilk (this is approximate, you need a thick cake like batter)
1 tbsp shortening

Directions

Preheat the oven to 450 degrees, In a bowl, mix the buttermilk and cornmeal mix and pour into a COLD cast iron skillet smeared with shortening. Place in oven for 20-25 minutes.

I have always made this in a cast iron skillet so I would highly suggest one!

Christy Young Goza

Beef Stew

This beef stew is a wonderful pot of goodness that feels like home. There is nothing fancy about it, but it gives back the love you put into it. Since I like to cook stews for 2-3 hours, they are perfect for a Sunday afternoon and leftovers are a blessing on Monday. Sometimes the most difficult decisions of the week are what to have for dinner. Usually what I choose to cook comes from what I have on hand and how much time I have to invest- and of course, how many are coming for dinner. For this beef stew, I had all the ingredients on hand except for the meat, which I purchased yesterday. Also, I know I am getting old because after I saw the price for 2.5 pounds of stew meat, I considered being a vegetarian, yikes! So, here is how I decided on beef stew. I had some potatoes that were looking a little sad, I also had fresh carrots, celery and onions (I always have these on hand) and I also had some mushrooms that I meant to cook earlier in the week that REALLY needed to be cooked. Oh, and I had some leftover red wine- what are the chances of that? After weighing all the info, beef stew it was.

To me, the best part of the stew is the gravy/sauce and the best way to get great flavor is to layer in the goodness. I started with bacon grease (yes, you can use olive oil), then tossed the meat with flour and browned to perfection. Added onions, celery, garlic and tomato paste, then poured in the wine and scrapped all the goodness from the bottom of the pot. Added the broth, rosemary, potatoes and carrots and cooked for 2-3 hours.

Depending on how you were raised, you may like your beef stew thin or you may like it thicker. I am the latter. So at the end, I wanted my stew a little thicker so I whipped up a cornstarch slurry (cold water and cornstarch) and tossed it into the large pot. It is an instant thickener and has saved my life many times.

So, we paired this with the same wine we tossed in, Leese-Fitch 2018 Merlot. In all transparency, this wine was brought to my house Thursday night when we had a few friends over. There is nothing better than having friends that bring wine to your house. Trust me on this! Don’t roll your eyes at Merlot, I know, you may think it is so 2001, but hear me out…I think it’s making a comeback. Merlots are fabulous, not as bold as a cab, not as mild as a pinot, and actually I have never met a Merlot that I didn’t like. Vivino rates this one 3.6, and I would rate it a little higher than that. It is soft like a Merlot, but definitely has some “cabby” notes.

Beef Stew

A wonderful pot of goodness that feels like home.

Ingredients

2 tbsp oil of your choice. If you have bacon grease, it is a great addition.
2.5 lbs beef stew meat (you can also cut up a chuck roast for stew)
1/2 cup flour
2 tbsp tomato paste
1 cup red wine
4 cups beef broth
2 small containers of mushrooms, sliced
4 potatoes, larger dice
3 carrots, sliced
2 celery stalks, sliced
1 onion, sliced
4-5 garlic cloves, chopped
1 sprig of fresh rosemary
Kosher salt and freshly ground black pepper
If you would like it thicker, add a cornstarch slurry.

Directions

In a bowl, toss the meat with the flour. Brown in oil, remove from pot. Toss in onions, celery and garlic and cook for 1-2 minutes. Add tomato paste and cook for 1 minute. Add wine and scrape bits from the bottom of the pan, add the broth. Toss in the carrots, potatoes, mushrooms and sprig of rosemary, cover and turn heat to low for 2-3 hours, stirring occasionally. You could also place the covered pot in the oven on 275 degrees for 2-3 hours.

Make this recipe your own. Add in some heat with crushed red pepper, toss in some frozen peas toward the end, or even substitute lamb for the beef. If you don’t have any wine, skip it. If you have a bag of frozen tiny onions you would like to add, toss them in. There are no wrong additions or substitutes.

Christy Young Goza

Mashed Potatoes with Rosemary Butter

Creamy, buttery mashed potatoes…absolute perfection. Some may say it is silly to write this recipe, but I love taking something so simple and perfecting it or making it even better. One thing about mashed potatoes- they come from the heart. Let your heart lead you with the amount of butter and extras.

The short version: boil potatoes, mash, add butter, cream and salt. But let’s step back and start from the beginning.

Potatoes: You have many choices. My personal preference is Yukon Gold because they are creamy on their own and they have thin skins. I am also a fan of red skinned potatoes. They are a little more waxy, but will yield a nice consistency-and they have thin skins.

Peeling: Most people peel the potatoes. I actually detest peeling potatoes and that is one of the reasons I love the thin skinned varieties, the peeling incorporates well. In addition, everyone knows right away they are REAL potatoes. Also, things aren’t fancy at my house, a rustic mash is just fine.

Boiling: You will need a large pot and water. What you add next depends on your preferences. I usually add salt and 4-5 garlic cloves in my boiling water. It is not necessary, but I love the garlic mashed with the potatoes. Scrub the potatoes, cut into medium chunks and toss into the pot with water and anything else you choose. Boil until tender.

Draining: The potatoes need to be drained, and drained again. Water is your enemy at this point. After draining, I throw everything back in the pot I cooked in because it is still warm and mash away.

Mashing: If you want the silkiest, smoothest mash, you will need to use a ricer. I have a ricer that is decades old- I have never used it. Again, I don’t like to peel potatoes and I like my mash a little more rustic, so I use a regular potato masher. There are some definite no’s when it comes to mashing- no blenders, no mixers, no food processors. These appliances will turn your mash into glue very quickly.

Extras: What you have now is a blank slate so be creative. My daughter, Logan, loves “cheesy mashed potatoes” and they contain cream cheese, butter, sour cream, chives, garlic and cheddar cheese. I have to make these for her at least twice a year. On a normal night, I add in sour cream and salted butter and if needed, a splash of cream, half and half or milk (basically whatever I have on hand). Tonight we have some family coming for dinner so I am making a big batch of mash and I am going melt butter in a small pot and simmer for a few minutes with fresh rosemary. I will remove the rosemary and toss in the melted butter.

Salt and Pepper: Taste the mash and add salt as needed. I also love to top with freshly ground black pepper. And maybe a little pat of butter.

Container: I love to serve mashed potatoes in pottery or ceramic bowl. You can pour hot water into the bowl to heat it prior to adding the mash. Then add the mash. It stays warmer longer using this method.

Some may say a side shouldn’t determine the wine, however in this case I might disagree. This decadent, buttery mash would go wonderfully with a heavy, cab. A great, affordable cab is The Federalist from 2Sons Winery which is owned by the Terlato family. Be sure and open this cab 30 minutes to 1 hour prior to serving. And if you have a decanter on hand, I would highly recommend it. Bold reds need to breathe and it does enhance the flavor making it much smoother.

Mashed Potatoes

Smooth, creamy, buttery goodness...absolute perfection.

Ingredients

3lbs Yukon Gold potatoes
4-5 garlic cloves
1 stick of butter, melted
1-2 sprigs of fresh rosemary
1 cup sour cream
1/2-1 cup of dairy (cream, half and half or milk)
Kosher salt and freshly ground black pepper

Directions

Wash the potatoes and cut into medium chunks. Place potatoes and garlic in a large pot and cover with water. Boil until tender. Drain well. Mash. Melt the butter and simmer with the rosemary for a few minutes. Add all the ingredients and continue to mash.

Make this recipe your own. Add your favorites , the combinations are endless. The rosemary butter is also fabulous on a steak.

Christy Young Goza

Carnitas (Pork Tacos)

These carnitas are fall apart tender and cook in the slow cooker. The taco garnishments are all your choice. My crew likes fresh jalapenos, sour cream, onions, cilantro, salsa and limes. One thing that is a must when I serve carnitas is fresh lime wedges. There is something about the fatty pork with the acidic lime that makes an absolutely perfect bite.

This pork can also be used for nachos, enchiladas, burritos-basically, anything that you can imagine. If we have leftovers, I may fry an egg in the morning and place on top of some pork for breakfast. You would be surprised at the things I have placed a fried egg on.

I had full intentions of making some fresh guacamole, but the grocery store didn’t cooperate. I had left over pinto beans from a couple of nights ago that I smashed a few times with a potato masher, threw a couple of tablespoons of salsa into and heated them up. I have a gluten sensitivity, so I had corn tortillas for me and flour tortillas for the rest of the family.

Here is the best part: I purchased a huge pork butt at the local grocery store last night. This morning, I pulled it out of the fridge, trimmed off a lot of the fat, cut into large chunks, coated the pieces with taco seasoning and threw into my large slow cooker and placed on low. That was at 8am. When I arrived home at 5pm, the entire house smelled wonderful and it only took me a few minutes to grab all the fixings.

This particular cut of pork is fatty. Before serving, I skimmed 4 cups of fat from the top of the meat. Then I took tongs and just broke up the large chunks and served it right out of the slow cooker. The pork literally fell apart. This cut is also inexpensive, I spent $15 on this large pork butt and will use it for at least 2-3 meals this weekend.

If you don’t have a slow cooker, you can cook it in your oven, covered, at 225 degrees for 8 hours.

Carnitas (Pork Tacos)

These carnitas are fall apart tender and cook in the slow cooker.

Ingredients

1 pork butt or shoulder
1/4 cup taco seasoning of your choice

Directions

Trim the fat from the pork and cut into large chunks. Sprinkle with the seasoning and place in a large slow cooker on low. Drain most of the fat from the crock pot with a measuring cup. Break up the meat chunks with tongs and serve.

Make this recipe your own. Add your favorite garnishments. Or go in an entirely different direction and omit the taco seasoning and add Asian components- sesame oil, teriyaki, soy and/or ginger.

Easy Frittata

The best one dish breakfast, perfect for the holidays or just a regular morning. It has even made it to the dinner table several times. This dish is a great way to use leftovers. I always make certain I have eggs on hand, because when the pantry is empty I can always find something in the freezer or crisper drawer to throw in and make a quick meal.

I love to throw in leftover roasted potatoes. One time, I was fishing around in the fridge trying to find something to throw in and there two hot dog wieners in the meat drawer just staring at me. Yes, I chopped them up and sauteed them with onion and garlic, and no one was the wiser. This is the perfect time to throw in wilted broccoli or sad produce- not bad, just sad, there is a difference. Experiment with different cheeses. Today I mixed sharp cheddar and mozzarella, it was just what I had on hand, and it was wonderful.

You can also upscale this frittata- add in the freshest of ingredients such as peas, basil, ham and swiss or bacon, roasted potatoes and gouda and serve with a nice salad on the side. A favorite combo is fresh tomatoes, basil and mozzarella with balsamic reduction drizzled on the top.

The skillet- I have tried numerous combinations and this works best with a 10 inch skillet. If I need a larger one, I make two. I have added eggs and gone with a larger skillet, but the outer edges get too done and the middle doesn’t get done enough. Six eggs and a 10 inch skillet is the magic combo. I prefer my Memaw’s cast iron skillet however I also have a couple of Lodge skillets that I use when I am making multiple frittatas.

When I pull out my iron skillets, I always use a silicone handle cover. The cast iron can get so hot, the heat can penetrate your oven mitts or pot holders. The handle cover eliminates this issue. I have a friend that is a wonderful leather worker, Jamey Taylor. I have asked him to make me a leather handle cover for my skillets. I will get it this week and I can’t wait to see it! The great thing about using cast iron for this recipe-the pan will keep the frittata warm for much longer than a regular skillet.

This recipe is gluten free and can easily be vegetarian depending on what you choose to add in. Top with hot sauce, salsa or just some freshly ground black pepper.

For breakfast, this would be great with a Spicy Bloody Mary. For brunch or lunch, it would be great with a crisp white, such as Emmolo Sauvignon Blanc. My Vivino app rates this wine 4.0, which is an excellent score. It is dry and slightly acidic with citrus notes and runs around $20. The Vivino app is a free app I have used for years and is a great tool for finding great wines. Emmolo is crafted by winemaker, Jenny Wagner. It is my absolute favorite summertime, sitting on the patio wine. And it is also wonderful at the holidays because of its citrusy goodness.

Easy Frittata

Servings: 3-4
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One dish meal perfect for breakfast, brunch, lunch and dinner.

Ingredients

6 eggs
1/4 cup cream, half and half or milk
1 cup shredded cheese
*add any protein and/or vegetable, approximately 2 cups
Today I added: cajun sausage, onion, garlic, red and yellow peppers and tomatoes

Directions

Preheat the oven to 350 degrees. Beat eggs, cheese and dairy together. Saute your chosen protein and/or vegetables in a 10 inch iron skillet with 1 tbsp olive oil for several minutes on medium heat. Turn off the heat, pour in the egg mixture on top of the sauteed mixture and bake for 15-20 minutes in a 350 degree oven. Remove from the oven when the eggs are set. Make certain not to overcook.

Make this recipe your own. Add chorizo, breakfast sausage, bacon, ham. Add any vegetable you can think of and try different combinations of herbs and spices.

White Christmas Sangria

This is a bright, refreshing sangria and the addition of green apples, cranberries and rosemary make it perfect for the holidays.

In today’s world, it is all the rage to have a theme cocktail or punch at a party, wedding, or event. This is where sangria comes to the rescue. There are no rules to sangrias. You can mix and add whatever you choice. Usually a sangria has wine and some addition of a fruit and or fruit juice and a sparkling element. Red or white is always the questions, however when making sangria for a crowd, more people will go for the white sangria, that’s just how it works out. Even those that do not like wine will like white sangria. Generally, sangrias will have less alcohol content than a traditional cocktail, unless you add vodka or brandy to the sangria, and yes, that is a thing. I like the clean wine taste of sangria and can appreciate the lower alcohol content, so I opt out of the high powered kick of liquor in my sangria.

The wine- I opt for something I would drink, an inexpensive brand, even the big bottles (1.5L) will work. Obviously this recipe is for a white sangria so I would use a chardonnay or pinot grigio. If you like things a little more sweeter, you could use a riesling or even a moscato. Again, there are no rules!

The fruit- This recipe calls for diced green apples and cranberries. The red and green combo is perfect for the Christmas season. You could add limes, oranges, grapes, etc.

The sparkling- You could do sparkling white grape juice or sparkling apple cider. In a pinch, I have dumped in ginger ale.

Here is the great think about sangria, if you have some leftover wines from a dinner or a party, dump them all in and add fruit and a sparkling element. It is a great way to stretch the wine and use leftovers.

This wine features fresh rosemary and I encourage you not to skip this step. It does make a difference and gives just a hint of the rosemary essence. If you have fresh rosemary in your yard, consider “frosting” some to use as a garnish. Simple dip the rosemary into water and dip into sugar. Sit on a paper towel to dry.

I like to mix and store the sangria in a 2 quart container with a lid. I found several this week at the Dollar Tree and they are absolutely perfect. I whipped up 8 quarts for a party Wednesday night and ran out mid way through the party. I ended up pouring some white wine and ginger ale over the cranberries, apples and rosemary that were left in the containers and I am not sure anyone was the wiser. Improvising is easy with sangria.

I know we all have those large glass or plastic containers with a spout and that is perfect for tea and lemonade. Sangria needs to be in a glass pitcher or even a punch bowl. You want to get some apple, cranberry and rosemary in your glass and it is best accomplished in a pitcher or bowl.

For a downhome vibe, or outdoor gathering, I have put these in individual glass pint jars, mason jars, screwed on the lid and place on ice in a galvanized tub or cooler. For a fancier gathering, I would serve in a wine glass, stemmed or stemless would work.

If you feel like your sangria needs more sweetness, add sugar, splenda, agave, etc.

White Christmas Sangria

Servings: 6-8
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Ingredients

1 bottle white wine
I cup sparkling apple cider or sparkling white grape juice
1 cup cranberries (take a few and cut in half)
1 green apple, diced
3-4 springs of fresh rosemary

Directions

Mix and chill. Can be prepared 1-2 days before. Serve over ice.

Make this recipe your own. Sub cranberry juice cocktail and club soda for the sparkling. Add oranges, grapes or limes. The possibilities are endless.

Christy Young Goza

Healthy-ish Nachos

This is my healthy twist on nachos- one of Jay’s favorite meals and snack. I am trying to incorporate healthier meals and more vegetables into our life. I have replaced the ground beef with ground turkey, miniature peppers for chips and added some black beans.

Yes, it still has wonderful, gooey, sharp cheddar cheese and I may or may not add some sour cream. It’s baby steps around here right now. I have noticed my healthy twists go over a little better when I spice them up, so I piled jalapenos on, too.

Here is something I learned later in life that I wish I learned sooner: grate your own cheese. I ALWAYS grate my own cheese. Cheese that is already grated has a flour/wax like coating to prevent it from sticking together. It affects the taste greatly- I promise. Your cheese dishes will be elevated immediately just by grating your own cheese.

You can easily make this vegetarian by leaving out the ground turkey. If you choose this route, I would could cook the taco seasoning with the beans for a few minutes.

The cook time is important, only 10 minutes at 400 degrees. If you cook it longer, the peppers will get mushy and the crunch is the one of the best things about this dish.

And of course I would pair this with a couple of skinny margaritas (tequila, fresh lime juice, fresh orange juice and agave nectar). If you happen to be allergic to tequila like me (it’s a real thing, google it), then swap it out for rum.

Healthy-ish Nachos

Servings: 3-4
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Ingredients

1 lb ground turkey
1 package taco seasoning, or make your own (cumin, garlic powder, onion powder, chili powder)
1 package miniature peppers
6 oz shredded cheddar cheese
1 can black beans, drained
jalapeno slices, chopped
tomato, chopped
onion, chopped

Directions

Preheat the oven to 400 degrees. Brown the ground turkey and add in taco seasoning and 3/4 cup of water. Let simmer for a few minutes. Slice the peppers in half and place on a sheet. Layer the peppers with the ground turkey, beans, cheese and the rest of the ingredients. Cook for 10 minutes.

Make this recipe your own. Add salsa, guacamole, sour cream or cilantro.

Thanksgiving 101

You need two things: a menu and a plan. It doesn’t have to be stressful or perfect and your house doesn’t have to be big or spotless. And keep your expectations low. Thanksgiving is an event, and once an event starts, you lose all control and it takes on a life of its own. And that is okay. We have a crowd on Thanksgiving and I live in a regular ranch style home and on Thanksgiving day it will be filled with people I love and that makes me happy. This year they will be eating out of paper plates, the good ones of course, and finding a seat wherever they can. The important part is you are spending it with those you love and care about whether that be family or friends or both. I do have some fancy dinner parties with china and name places, but Thanksgiving isn’t one of those events.

Guests: Know who is coming. And know if anyone has any issues such as a shellfish allergy, gluten sensitivity or special dietary needs. You don’t have to make an entire gluten free meal but just make sure you have one or two things they can enjoy safely. Also, guests may ask “What can I bring?”. Don’t be a martyr, you don’t get an award for making everything yourself. Tell them to bring something you know they do well. From experience- don’t ask them to bring something important, like the turkey or dressing. Because if they forget, or if they get sick at the last minute, that would be an issue.

Drinks: Being from the south, and in the heart of the Bible belt, I grew up on sweet tea and alcohol was not a part of any family dinner and especially Thanksgiving. And it is your decision to have alcohol or not at your dinners. I always like to have a bottle of red wine and a bottle of white wine open on the bar for guests to help themselves. Some years the bottles are barely touched and some years we open lots of bottles. We just play it by ear and make sure we are well stocked. There are good expensive brands and there are good inexpensive brands, what you serve is up to you.

Appetizers: I always set something out, even if it is small. Just cheese and crackers (Brie with Fig Jam would be great) and/or raw veggies. I promise you, some of your people have not eaten all day. And if dinner is delayed, for whatever reason, you won’t have hungry, grumpy people on your hands.

Your oven: It is important to know your oven. If you have a newer oven or a gas oven, it may have a cooling fan incorporated. This is important to know if you are doing a recipe that calls for “Bird at 500 degrees, then turn the oven off and let it continue to cook for 5 hours”. I tried this a few years ago, found out my oven had a cooling fan- on Thanksgiving Day, so that method did not work and by the time I figured out what had happened- thanks to Google- our dinner was delayed and I was in an absolute panic. You also need to plan your menu and cooking time based on the availability of space and time in your oven. Think of side dishes to prepare that do not require use of the oven.

Must haves: Meat thermometer, a turkey roaster is always handy, tea pitchers, wine chillers.

The turkey- fresh or frozen: Of course fresh is better and saves you thawing time, but fresh is not always available and there are some fabulous deals on frozen turkeys. If you are going the frozen route, incorporate your thawing time into your plan. And if you have a frozen turkey in the bottom of freezer from 2019, for goodness sakes, throw it away.

The turkey- brine, no brine, dry brine: I have done all these methods and there is no right answer, it is just about what you like. The dry brine creates an extra crispy skin. The brine creates an extra juicy turkey, no brine is just fine as long as you salt it really well. And no brine is the default method if you have no plan and are flying by the seat of your pants and short on time.

The turkey- whole or spatchcock: Whole is traditional and makes for a wonderful instagramable (is that a word?) picture. Usually, a 10-12lb whole bird will cook at 350 degrees for 2-2 ½ hours. Spatchcocking is removing the backbone from the bird, cracking the breast bone and cooking the turkey flat. This method is best done with a 12lb or less turkey. It is the quickest cooking method and works well if time is an issue. I do this method often with chicken. No matter which method you use, you have to let the bird rest after cooking. This lets all the juices redistribute and makes for the best turkey. Loosely cover the bird with foil and let it rest for 15 minutes and up to 2 hours. The longer it rests, the better it will be. No, it will not be cold. Yes, it will be juicy!

Stuffing or Dressing: Stuffing is “stuffed” and cooked in and around the bird. Dressing is in a pan, totally separate from the bird. I prefer dressing just because cook times can vary and I have a wonderful dressing recipe that works well. You can also make dressing in a crock pot, and Savannah Classics has a pretty darn good frozen dressing in a pinch. I also prefer cornbread dressing, just because that is what my grandmothers made and to me, cornbread dressing is more important than the turkey. You can also make your dressing days or weeks ahead and freeze in preparation for the big day. Just build it into your plan. Dressing needs sage. Too much sage can be overpowering. Careful with the sage. You can make your own chicken stock or purchase it at the store. Just make sure you have extra on hand for gravy and he dressing.

Make Ahead: There are so many things that can be made ahead of the big day- dressing, gravy (Ina Garten has a great make ahead gravy recipe), side dishes, bread, cakes, pies, etc. Make ahead dishes will make your day more enjoyable. And it is perfectly okay to purchase some items, not everything has to be homemade.

The MENU: The first three items are the must haves for our dinner. The rest is fluff and can be adjusted or changed.

MENU

Turkey and Dressing

Cheesy Mashed Potatoes

Bourbon Cranberry Sauce

Butternut Squash and Kale

Green Beans

Mac & Cheese (Logan)

Turnip Greens (Gladys)

Deviled Eggs (Dee)

Dessert (Jenny)

Rolls

Tea, Sweet and Unsweet

Wine, Red and White

The Plan: I have referred to THE PLAN many times in this blog and it is really is the one thing that will help you keep your sanity in check and make for a wonderful Thanksgiving Day for you and your family. I have a Thanksgiving Day plan and a weekly plan. Here is a look at my weekly plan:

SATURDAY: Grocery shopping, wine shopping

SUNDAY: Thaw the bird. Make chicken stock.

MONDAY: Make the cornbread for the dressing. Make the brine.

TUESDAY: Brine the bird. Make the cranberry sauce.

WEDNESDAY: Let the bird set uncovered in the fridge overnight to dry out the skin. Make the cheesy mashed potatoes. Make the desserts. Cut the butternut squash. Run and empty the dishwasher.

THURSDAY: I have an entire daily plan by the hour for this day. It is where the magic happens!

BEFORE GUESTS ARRIVE: I set all the serving dishes on the buffet/island and have a note in each one as to what goes where. This way when guests arrive, they can help place things where they go, if needed. I also make certain the dishwasher is empty.

There is one rule- have fun and enjoy yourself. No one likes an uptight, stressed out hostess. Have a glass or two of wine, you deserve it.